I am always in search of trying out new chicken recipes so that preparing the same favorite one’s should not make us bored with it being a routine and the favorite should not turn un-favorite.
This time I thought of trying out chicken 65 at home. Recently we had it at food court, while we were there over a Sunday with one of relative’s family. Before a few days we had a chance to try out fish 65. My husband cherished both. So I decided to try out the chicken version at home this Sunday. Fish 65 can also be prepared in the same way using fish fillet of preferably white fish like tilapia.
- 250 gms boneless chicken, cut into small pieces, cleaned and washed
- 1 tsp ginger garlic paste
- 1-2 tsp lemon juice
- 2 tbsp corn flour
- 1 tbsp all-purpose flour
- Pinch of red food color
- 1/2 tsp Kashmiri red chili powder
- 1/4 tsp black pepper powder
- Salt as per taste
- 1 egg
- Oil for deep-frying and also for stir fry
- 4-5 green chilies, slit
- 8-10 curry leaves
- 2-3 big garlic cloves, finely chopped
- 1 tbsp yoghurt
- 1 tbsp red chili sauce
- Marinate the chicken pieces with ginger garlic paste, lemon juice and salt as per taste. Keep aside for 15-20 mins.
- In a bowl, mix cornflour, all-purpose flour, red color, Kashmiri chili powder, pepper powder, pinch of salt and egg.
- Add the chicken pieces and coat them well.
- Heat oil in a pan and deep fry the chicken pieces.
- Remove on an absorbent paper towel.
- In a pan, heat a tbsp or two of olive oil.
- On a high flame, sauté green chillies, chopped garlic and curry leaves.
- Once they turn slight brown, add the fried chicken pieces.
- To this, add the yoghurt and red chili sauce. Mix well and sauté till the yoghurt is cooked well.
- Yummy chicken 65 is ready to be served hot.
Had been noticing quite many posts on mutton ghee roast or chicken ghee roast for a while on the food groups. I had never tasted this dish before. But it always tempted me. Recently was blessed with an opportunity to taste it at one of my friend’s place at the Diwali party she had hosted. It was divine.
This was now a dish on my list to be tried out at home. I referred my recipes and also took reference from my friend. The below shared on is was I experimented in my kitchen. Tried, tested and relished.
- 300-500 gms chicken, cleaned washed and cut into medium-sized pieces.( Apply salt and turmeric powder and allow to rest for at least 30 mins)
- puree of 2 medium-sized tomatoes
- 9 tsp ghee
- juice of half lemon
- 1 tsp cumin powder
- 1 1/2 tsp ginger garlic paste
- 1 tsp coriander powder
- 2 tsp Kashmiri red chili powder
- 1/2 tsp chicken masala or regular garam masala
- 1/2 tsp pepper powder
- 1 tsp sugar
- 2 finely chopped coriander leaves
- In a pan, heat 7 tsp ghee.
- To this add the cumin powder and ginger garlic paste and fry for 1-2 mins.
- Now add the tomato puree, mix and fry further.
- Then add the coriander powder, Kashmiri red chilli powder, mix well and allow to cook till ghee separates from the masala.
- Add another 2 tsp of ghee and chicken pieces.
- Mix well and add the chicken masala powder, pepper powder and mix again. Saute for 2 mins.
- Close the lid and allow the chicken to cook for 10 minutes on medium flame. I usually like to pressure cook my chicken and so I make the dish in a pressure cooker instead of pan. And at this point I pressure cook for around 2-3 whistles by adding a tbsp or two of two.
- Once cooked, add lemon juice and sugar. Mix and allow the dish to get slightly dry.
- Garnish with chopped coriander leaves.
- Serve hot with roti/chapati/bread.